Pappardelle Alfredo w/ Sautéed Prosciutto
This rich dish is so delicious and the prosciutto really makes it extra special.
Ingredients
- 2 lb Pappardelle Pasta
- ½ lb Prosciutto (have butcher slice the prosciutto fairly thick)
- ½ lb Sliced Mushrooms
Alfredo Sauce
- 2 sticks Butter
- ½ cup Flour
- 1 qt Milk
- 1 qt Heavy Cream
- 2 cloves Pressed or Grated Garlic
- 1 cup Grated Pecorino Romano Cheese
Instructions
- Prepare Pappardelle according to direction - al dente. Drain.
- Cut Prosciutto and into small pieces and slowly sauté until crispy. Remove and drain on paper.
Alfredo Sauce
- In saucepan melt Butter. Add Flour and cook for 2 minutes to create white roux. Do not let it darken.
- Add Milk, Heavy Cream and Garlic to roux and cook until thickened.
- Add Pecorino Romano Cheese.
Serve
- Add cooked pasta to alfredo sauce and toss. Plate pasta and garnish with a good sprinkle of the crispy Prosciutto.
